Course Overview
Spend three hands-on days in the kitchen learning the fundamentals of cooking and baking at Tri County Tech’s Culinary Camp. Designed for students currently in 7th–9th grade, this camp introduces essential kitchen techniques while building confidence, creativity, and real-world skills.
Students will learn directly from an experienced instructor as they prepare a variety of sweet and savory dishes—from pot pies and cinnamon rolls to calzones and breakfast classics. Each day combines instruction, hands-on labs, and a shared meal, giving students the opportunity to practice skills and enjoy what they create.
The camp wraps up with a fun Restaurant Menu & Market Basket Challenge, where students apply everything they’ve learned to plan, prepare, and present their own dish!
Course Information
| Course Dates | Course Days | Course Time |
| 06.15.2026 - 06.17.2026 | Monday - Wednesday | 8:30am – 3:00pm |
What You'll Learn
Students will gain hands-on experience in both baking and culinary fundamentals, including:
Baking Skills
- Kitchen safety and sanitation
- Pie crusts and the rubbed dough method
- Quick breads and enriched doughs (banana bread, cinnamon rolls)
- Bread making and lean doughs (calzones)
- Biscuits and breakfast baking techniques
- Cookies and frostings (whoopie pies, icing, buttercream)
Culinary Skills
- Knife skills and food prep techniques
- Sauce making, including key French mother sauces
- Breakfast cookery (eggs, proteins, and hollandaise)
- Vegetable, starch, and protein cookery methods
- Dry heat cooking techniques